[Sca-cooks] Rose Water Ice Cream

[Seton1355 at aol.com]

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[ Picked text/plain from multipart/alternative ]
Not period but hey, it uses roses and it's cool & refreshing.
Phillipa
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>                                       ROSE WATER ICE CREAM
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> Makes 1 1/2 quarts
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> This old Shaker recipe feature rose water from the antique variety Rosa
> galliea-- one of the esteemed apothecary roses noted for its rich
> fragrance.  Imported rose water is available from some drugists or in
> specialty food shops.  Use the most neutral-flavored honey or maple syrup
> for sweetening to let the elusive and delicate rose flavor shine forth.
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> 2 cups light cream
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> 4 egg yolks
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> 1/2 cup mild honey or Grade A maple syrup
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> 1 tablespoon rose water
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> 2 cups heavy cream
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> 1.  Heat the light cream in a heavy saucepan over moderate heat to the
> scalding point.  As the cream is heating, beat the egg yolks with the honey
> until well blended.
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> 2.  Mix a few spoonsful of the hot cream into the egg mixture to equalize
> the temperature, then slowly stir the egg mixture into the hot cream.  Cook
> over low heat, stirring constantly, 3 to 5 minutes, or until slightly
> thickened.  Cool, then stir in the rose water.
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> 3.  Mix in the heavy cream, then chill thoroughly.
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> 4 Freze until hard and smooth.
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